Grind all meats and fats through 8 mm (3/8") plate. Grind bacon, fat and skins with 3 mm (3/16") plate. If jowls are used, they can be cut with a knife into 5 mm (1/4") cubes (no grinding necessary).

Spread all meats and fats on the bottom of a mixing tub. Spread hot groats evenly on top of meats without disturbing them. Pour blood on top of groats and mix together. Add salt and spices and mix all well together.